Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables are a flavorful side dish and a versatile meal prep option. The combination of fresh vegetables along with simple herbs makes this an easy recipe to add to your cooking lineup!

Ingredients

• bell peppers -  Any color you want works here, though red, yellow and orange are the sweetest. If you have mini-bell peppers, use those.
• mushroom caps – You can use button mushrooms, white mushrooms or baby Portabellas – they’re all good!
• red onion – The red variety of onions adds some nice color and has some extra colorful nutrients!
• Brussels sprouts – Many times you can find these already trimmed and pre-washed. Even our local Aldi carries them so they’re in my cart at every single trip! Roasting these Brussels sprouts will bring out a gentler, softer side.
• garlic powder – A standard pantry staple in my kitchen.
• Herbs de Provence or Italian seasoning – either works to get the Mediterranean vibes cooking.
• extra virgin olive oil
• balsamic vinegar
• salt and black pepper

How to make Mediterranean Roasted Vegetables

We want our oven good and hot, so crank it up to 425 degrees. I like to line my rimmed baking sheet with parchment paper or a reusable silicone baking mat.

For best results, cut the vegetables into pieces that are a similar size. This way they'll all cook at the same time.

1. Step 1: Combine all the vegetables you’re using – peppers, mushrooms, onion, and Brussels sprouts plus whatever else you’re adding to the party – in a large bowl.
   
   Add the seasonings, olive oil and balsamic vinegar. Using a spoon or your clean hands, gently toss to combine.
   
   Give them a little salt and pepper love and spread onto a baking sheet.

2. Step 2: If you need to use two baking sheets instead of one, do it. We don't want to crowd the pan.
   
   Roast for 40-45 minutes, stirring half way through.

Important Tip: Be sure not to overcrowd your pan! I’m serious here, folks! We want the vegetables to caramelize and brown and they’ll steam instead if the pan in overloaded.

I like to rotate the pan once, too, so I have even cooking all the way around. Does your oven have a hot side? Mine does!

When the veggies are fork tender, remove from the oven. Let sit for 5-10 minutes before serving.

Serving Suggestions

These roasted Mediterranean vegetables are incredible served warm or at room temperature.

Leftovers can be repurposed as a healthy addition to a chopped salad, or as a pizza topping.

Other vegetables recipes

• Roasted Balsamic Brussels Sprouts
• Air Fryer Smashed Brussels Sprouts
• Oven Roasted Broccoli with Garlic and Parmesan
• Warm Spinach Salad with Root Vegetables

Give these Mediterranean roasted veggies a try! They’re healthy, they’re simple and family friendly, too!

Mediterranean Roasted Vegetables

Deanne Frieders

Mediterranean Roasted Vegetables are a great side dish and a great meal prep option. The combination of vegetables along with simple herbs makes this an easy recipe to add to your cooking lineup!

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Side Dish Recipes

Cuisine Mediterranean

Servings 6 servings

Calories 154 kcal

Ingredients

  

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• 3-4 bell peppers in different colors - green bell pepper orange, yellow or red pepper
• 1 pound mini portobello mushrooms caps only
• 1 large red onion sliced
• 1 pound Brussels sprouts trimmed and cut in half
• 2 teaspoons garlic powder
• 2 teaspoons Herbs de Provence or Italian seasoning
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• salt and black pepper to taste

Instructions

 

• Preheat oven to 425°F. line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
• Add peppers, mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper to taste.
• Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
• Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately.

Notes

Sprinkle with grated parmesan cheese or feta cheese for extra flavor.

Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.

This is a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, and zucchini.

Nutrition

Serving: 1servingCalories: 154kcalCarbohydrates: 24gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 127mgFiber: 6gSugar: 10g

This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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